Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 medium carrots, peeled, ends trimmed and sliced

2-inch piece ginger, peeled and roughly chopped

2 shallots, peeled and sliced

3 tablespoons soy sauce

1/4 cup rice wine vinegar

1/4 cup water

1 tablespoon superfine sugar

3 tablespoons vegetable oil

1 teaspoon salt

1 large head Iceberg lettuce, quartered and cored

Freshly chopped cilantro leaves, for garnish

1 large red Thai chile, seeded, deveined and thinly sliced, for garnish


  1. Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
  2. Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.